Have you noticed that more and more restaurants are featuring great-tasting, locally sourced foods on their menus? Now, through a UW–Madison horticulture initiative called “Seed to Kitchen,” chefs on the culinary cutting edge are working with plant breeders to grow produce with specific flavor characteristics their customers will love.
Square Harvest allows consumers to order exactly what they need from small, local farms and food producers, marrying computer technology with small-batch food production.
The crop's full genetic code was just deciphered by a team of researchers led by UW–Madison horticulture professor and geneticist Phil Simon.
Educational garden programs improve not just the health and well-being of children, but the choices they make regarding fruits and vegetables.
Chancellor Rebecca Blank challenged students to create a 90-second video showing how they’re living the Wisconsin Idea. The prize: tickets to a men’s basketball game.
Expansion of cattle pastures has led to the destruction of huge swaths of rain forest in Brazil, home to the world's largest herd of commercial beef cattle. But a new study led by the University of Wisconsin–Madison's Holly Gibbs shows that market-driven "zero deforestation agreements" have dramatically influenced the behavior of ranchers and the slaughterhouses to which they sell.
For many, the holiday season brings joy, fun and cookies. Lots of cookies.
When Julie Dawson starts making farm visits, she may face a problem many of her fellow University of Wisconsin–Madison agricultural extension specialists don’t: battling city traffic and finding a place to park.
When Gene DeFoliart had his brainstorm in 1974, not even he thought his brainchild would be an easy sell. As a professor at the University of Wisconsin–Madison, DeFoliart was focusing on how insects spread viral disease. Now he was captivated by an opposite proposition: using insects to foster human health — using them, to be specific, as food.